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Product Introduction

TA.XTC-18 model texture analyzer is a high-performance research model which is developed by Shanghai Bosin Industrial Development Co., Ltd. It is a quasi one of the existing TA series texture instruments with very precise force accuracy and displacement accuracy.

The instrument adopts excellent force inductor, high-performance motor and wear-resistant rotating shaft, and has the excellent software control and automatic data analysis performance, with intelligent operation and favorable price. This texture analyzer is especially suitable for the research and teaching of food physical properties, the development of new products in enterprises and factories, formula research, process conditions exploration, etc.

Instrument Specification
Force Resolution:0.0001g
Speed:0.001-45mm/s
Maximum Distance:0-400mm
Distance Resolution:0.0001mm
Data Acquisition Rate: 20, 50, 100, 200, 500,1000 per second

Application Studies
Test type: Basic Single Test, Texture Profile Analysis(TPA), Hold until time、Cycle test、Constant Pressure Test retest, et al.
Data analysis: firmness, softness, adhesiveness, stickiness, springiness, cohesiveness, resilience, extensibility, relaxation, swelling, brittleness, shear strength, and crispiness, et al.
Real-time results: the screen displays real-time curve with scales, which can be zoomed in and out to view the curve, and users can intuitively see the changes of detection data.
Convenient and fast data export via USB 
Load cell with mechanical limit protection device

Standard method for reference of TA.XTC-18 texture analyzer

(1) AACC 74-09 bread hardness test (AACC American grain Chemical Association):

Determination of bread firmness using the AACC (74-09) Standard method

(2) AACC 16-50 noodle hardness test method (AACC American grain Chemical Association):

Determination of pasta firmness using the AACC (16-50) Standard method

（3）AIB Standard Procedure - Bagel firmness

AIB Standard Procedure - Cake firmness

AIB Standard Procedure - Cinnamon Roll firmness

AIB Standard Procedure - Cookie hardness

AIB Standard Procedure - Corn Tortilla Chip

AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility

AIB Standard Procedure - Hamburger Bun firmness

AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)

AIB Standard Procedure - White Pan Bread firmness

(4) ASTM 1981b d882-80a film test (ASTM)

(5) AOAC (European and American gelatin Association)

(6) BS (British national standard)

(7) Ministry of agriculture of China NY / T 1180-2006 (meat tenderness measurement)

(8) National standard gb6783-2013

(9) determination of gel strength in food additive gelatin.

Cooperative client

JIMEI UNIVERSITY     NORTHWEST A&F UNIVERSITY         HENAN UNIVERSITY  OF SCIENCE & TECHNOLOGY           SICHUAN AGRICULYURE UNIVERSITU

       

 

                        WUHAN POLYIECHNIC UNIVERSITY                             JILIN UNIVERSITY                      SHANDONG UNIVERSITY OF TECHNOLOGY